Cooking Methods
Stocks & Sauces
Baking
Miscellaneous
Safety & Sanitation
100
When deep frying using baskets, this is recommended to ensure even cooking and a crispy texture.
What is filling baskets halfway full?
100
This process is used to remove fat from stock while it is simmering.
What is skimming?
100
This process is used by bakers to weight ingredients.
What is scaling?
100
When steaming, the liquid never touches this.
What is the liquid?
100
This is the minimum internal cooking temp for a pork chop.
What is 145 degrees?
200
This technique is used when deep-frying and involves coating with seasoned flour just before frying.
What is dredging?
200
When preparing stock, this process involves removing pan drippings and particles from the roasting pan in order to add color and flavor to the stock.
What is deglazing?
200
This type of flour has the addition of baking powder and salt.
What is self-rising flour?
200
When a cook removes green beans and places them in ice water, this method is known as ___________.
What is shocking?
200
This is the minimum internal cooking temperature for all stuffed foods.
What is 165 degrees?
300
Searing the product prior to cooking in oven helps seal in juices for this dry heat cooking technique.
What is roasting?
300
This the first step in making a brown stock.
What is browning/roasting bones in the oven?
300
Tough biscuits is the result of doing this to the dough during the preparation process.
What is overmixing?
300
When boiling potatoes, it is best to begin with this type of water.
What is cold water?
300
This product should always be stored at the bottom of the refrigerator.
What is poultry?
400
This temperature range is ideal for simmering.
What is 185-200?
400
When making brown stock, this product is added to the roasted bones in order to darken the liquid.
What is tomato product?
400
This mixing method involves combining sugar and fat until light and fluffy before adding other ingredients.
What is creaming?
400
This piece of equipment is used when stir frying.
What is a wok?
400
Pathogens are most likely to grow between this temperature range.
What is 41 to 135 degrees?
500
In this __________ cooking method, chicken is seared and then ___________ in liquid with herbs and vegetables.
What is combination; simmered/braised
500
These are the five mother sauces.
What are bechamel, veloute, tomato, espagnole, and hollandaise?
500
When making quick breads, this is the function of the eggs.
What is providing volume and structure?
500
This type of pan is used to cook small amounts of liquid ingredients.
What is a saucepan?
500
Ice crystals in a bag of frozen product is likely the result of this.
What is thawing and then refreezing?
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